Author
Topic: Butter yields (Read 1446 times)

I get my cream from my brother in law's dairy. I made some butter last week (it lasted mere days! ) I am getting ready to make more this week, and was curious about everyone's yields. I used a gallon of cream, and cultured half.

The fresh whipped up in just minutes. The cultured took 3x as long, but I sure liked the flavor better! Anyway, I got 1 1/2 cups from each batch, for a total of 3 cups from one gallon.

Anyone?

Logged

Give a man a fish and he eats for a day. Teach a man to fish and he'll sit in a boat all day drinking beer....

I get as much as 1/2 lb per quart of HEAVY cream. What's that, 1 cup? So 2 cups per half gallon. But that is when I skim the heaviest cream, say the top cup of 2 cups cream from a 1/2 gallon jar of milk after it has sat for a couple of days. So it sounds like your yield is pretty good!

Not sure why the cultured took longer than the fresh.....usually it is the opposite.